OK I know some folks here cant stand okra But there are some here who grow it and enjoy it. For those who grow it, once it starts producing , how often do you cut it? Is there anything to do with it if it gets too old (tough)I was not able to cut for a week and although I have some huge okras many will be tough. Also does anyone else find it necessary to wear a long sleeved shirt when cutting to stop the skin irritation from the leaves? How about varieties? It is about the only real success in the garden this year.
- Thread starter Andy C
- Start date
elmersooner
Member
i cut mine daily, just pick the right size---the tough woody ones---seeds for next year. would cut before the plant stops producing. here in sw ok, even the okra has started to wilt----week after week of 100 plus has put a cramp on my garden this year.
Hobo,NC
Well-known Member
- Location
- Sanford, NC
long sleeved Shirt no, I lim mine as I go... I am sure I don't get as much but its EZ to harvest that way....
old
Well-known Member
- Location
- Camdenton Missouri
I cut/pick it every day but my garden is such I walk by it going to check on eggs also. I do 3 or 3 rows most years about 5-10 foot long. I cut them off before the pods get as long as my index finger that way they are nice an tender. You can let a few get real big and then let them dry and use them for next years seed
Jim in Ma.
Well-known Member
Must be a southern thing, I grew some one year and picked it while it was still small and tender = tasted like crap, worse then grits. Never again.
Anonymous-0
Well-known Member
Jerry Clower said the worst dog fight he ever saw was over a bowl of boiled okra....Must have been some starving dogs............ Another southern thing I can't do is boiled peanuts.....
Motorcraftman
Member
yep!... It s Southern thing for sure LOL! It's a Dellicacy at My House... Cut it when the length of Ring Finger... that way it's still tender... the larger,as others have said is for seed,I just LOVE it,just can't keep deer out if it.... They like it too!! Larry KF4LKU
Anonymous-0
Well-known Member
How do you get past the sandpaper and slime??????? Or is that part of the delacacy???
Only had it in the messhall on the same day as blackeyed peas (I called them kerosine beans til I had some 15 years later.....
I love okra pickles- Outfit in Texas makes 'em, Talk-o'-Town Okra pickles. Hot or mild. Only one store around here carries the hot ones (they're not all that hot, but have better flavor). Was gonna order a case one time from the mfgr, but shipping was outrageous.
As far as picking, keep them picked, and plant will keep producing. Simple as that. If they get too big, pick 'em anyhow and feed to chickens or compost pile.
I always fussed around with succession planting of brocolli. Get a nice big head, then move on to the next one. This year, got lazy- just started to keep cutting the new smaller heads off just as they were about to bolt. I'm still getting as much as we can use off of 4 plants, and don't plan to plant any more.
As far as picking, keep them picked, and plant will keep producing. Simple as that. If they get too big, pick 'em anyhow and feed to chickens or compost pile.
I always fussed around with succession planting of brocolli. Get a nice big head, then move on to the next one. This year, got lazy- just started to keep cutting the new smaller heads off just as they were about to bolt. I'm still getting as much as we can use off of 4 plants, and don't plan to plant any more.
Motorcraftman
Member
Now when it's BOILED,, It IS Nasty really.... But fried is Delicious... It's not Sandpappery when fried, Cut it in small slices with a knife,put CORN MEAL in bag shake it or other container, and fry until golden brown.. or to Your cooking liking... larry
Anonymous-0
Well-known Member
Never seen it here... I'll look and try it.. I love food so it can't be ALL BAD....
Dave
Keith Molden
Well-known Member
Amen to the delicious fried in cornmeal and pickled okra is very good too. Keith
When okra is doing its thing, you need to get it every day. I don't know of anything that can be done to improve overmature okra. Just chuck it in the compost and start over with the fresh stuff.
We do the breaded okra. Never knew about pickled okra, though. Perhaps someone could share a recipe?
A recipe we developed in our family:
Take some ripe tomatoes, put in a pan and saute them (with butter, oil or whathaveyou, or just let them make their own juice). Once the tomatoes have simmered and made a goodly amount of juice in the pan, put in some cut up peppers (I prefer a jalapeno or two), salt, pepper, whatever other seasonings you like and the okra. (Oh yeah, the okra needs to be sliced up before hand. We toss the tip and the stem end.) Simmer a bit more until the okra is just getting tender....don't stir it while doing this. Turn the heat off and serve over scrambled eggs for breakfast or as a side dish for dinner or supper.
Yeah, okra is definitely a southern thing. You've got to know how to cook it, but if you do there's just not much that can beat it in the summertime.
Christopher
We do the breaded okra. Never knew about pickled okra, though. Perhaps someone could share a recipe?
A recipe we developed in our family:
Take some ripe tomatoes, put in a pan and saute them (with butter, oil or whathaveyou, or just let them make their own juice). Once the tomatoes have simmered and made a goodly amount of juice in the pan, put in some cut up peppers (I prefer a jalapeno or two), salt, pepper, whatever other seasonings you like and the okra. (Oh yeah, the okra needs to be sliced up before hand. We toss the tip and the stem end.) Simmer a bit more until the okra is just getting tender....don't stir it while doing this. Turn the heat off and serve over scrambled eggs for breakfast or as a side dish for dinner or supper.
Yeah, okra is definitely a southern thing. You've got to know how to cook it, but if you do there's just not much that can beat it in the summertime.
Christopher
As others have said, pick it every day. When I miss one I pick them and throw on the groung. I shoot for about 1/2" diameter and about 3" long. In the past I have only ate breaded okra and in soup, but this year I have been putting it on the grill with olive oil, salt and garlic. I think I like it better on the grill. No slime on the grill, but if you blanch it is a totally differnt story.
We like okra..I used to plant it in my garden here on the ridge but we get some strong wind at times. It seems it would always blow and knock down my okra and we wouldn't have any at all. I finally put up some screens and we have lots now. I guess you could say I grow my Okra Wind Free.
Traditional Farmer
Well-known Member
- Location
- Virginia
Batter it with egg and House Autry Seafood coating then fry it.Can't be beat.Lots of different varieties some will not get 'woody' as quick as others I cut it every other day.
SouthernFarmall
Member
I cut okra every other day, and it produces 2-4.5 inch pods. I could cut every day if I wanted to (but I DON'T want to). I fertilize once or twice with 5-10-30 (too much nitrogen is bad). I find it absolutely necessary to wear a long sleeve shirt, because I will spend the next hour after cutting scratching my skin off. My favorite variety is Clemson Spineless, and I have always had good luck with it. As to tough pods, I have heard of folks who spray paint them and turn the pods into Christmas decorations, but I have never tried it. You can also save your seeds, as long as you didn't plant a hybrid variety. I plant 6-8 150 ft. long rows every year, and I get an average of 8-12 pounds per cutting off it. Oh, and by the way, you don't really have to cut the pods with a knife. You should be able to snap most of them off, and that will really save you time.
Good luck, SF
Good luck, SF
SouthernFarmall
Member
Have you ever tried okra raw?
It's actually quite good! SF
It's actually quite good! SF
Similar threads
We sell tractor parts! We have the parts you need to repair your tractor - the right parts. Our low prices and years of research make us your best choice when you need parts. Shop Online Today.
Copyright © 1997-2024 Yesterday's Tractor Co.
All Rights Reserved. Reproduction of any part of this website, including design and content, without written permission is strictly prohibited. Trade Marks and Trade Names contained and used in this Website are those of others, and are used in this Website in a descriptive sense to refer to the products of others. Use of this Web site constitutes acceptance of our User Agreement and Privacy Policy TRADEMARK DISCLAIMER: Tradenames and Trademarks referred to within Yesterday's Tractor Co. products and within the Yesterday's Tractor Co. websites are the property of their respective trademark holders. None of these trademark holders are affiliated with Yesterday's Tractor Co., our products, or our website nor are we sponsored by them. John Deere and its logos are the registered trademarks of the John Deere Corporation. Agco, Agco Allis, White, Massey Ferguson and their logos are the registered trademarks of AGCO Corporation. Case, Case-IH, Farmall, International Harvester, New Holland and their logos are registered trademarks of CNH Global N.V.
Yesterday's Tractors - Antique Tractor Headquarters
Website Accessibility Policy